Make Your Own Sour Cream and Bittersweet Chocolate
Peel back the layers of how-it’s-made with these recipes from Jeff Potter.
The Tragic Mystery Of The Mushy Apple
In this experiment, you’ll explore the influence of apple cell structure on the crunchiness and juiciness of an apple by measuring apple tissue tensile strength.
Cider Science
Making a hard cider is about 50 percent chemistry, and 50 percent is art.
Hard Cider, Easy Sipping
For one New York cidermaker, a variety of flavorful blends keeps the drink interesting.
Thanksgiving Science
From cranberries to turkey snoods to giant balloons, Thanksgiving is stuffed full of science.
11:48
Urban Ecosystems, Turing Nanopatterns, and Serving Sizes
Brandon Keim, a freelance science reporter, shares this week’s top science news.
8:38
How To Be A Garden Whiz
Could urine be the gold standard when it comes to fertilizing your garden?
How Many Licks? Controlling Lollipop Licker Variation
How many licks does it take to get to the center of a Tootsie Pop? Navigate the perils of licker variation by designing your own lollipop-licking experiment.
Looks Fishy, Tastes Fishy. But Where’s the Fish?
For vegetarians, allergy sufferers, and the epicurious among us, chefs are getting creative with seafood substitutes.
8:20
Total Meltdown: The Rate of Ice Cream Collapse
A food scientist explores how the microstructure of ice cream controls the rate at which it melts.